Meatloaf gets a makeover with this meal! Serve it on cheese toast with a chunky red sauce and top it off with fresh mozzarella.
1 pound ground turkey
1 pound ground pork sausage
1/2 pound grated mozzarella cheese
1 sleeve multigrain saltine crackers, crushed
1 (15-oz.) can tomato sauce
1 green bell pepper, diced
1/2 cup diced red onion
2 large eggs, lightly beaten
Chunky Red Sauce (recipe below)
Chunky Red Sauce: Makes about 3 cups:
1 (26-oz.) jar vegetable spaghetti sauce
1 (14.5-oz.) can fire-roasted diced tomatoes
2 teaspoons dried Italian seasoning
1/4 teaspoon pepper
1. Stir together all ingredients in a large saucepan over medium heat. Cook, stirring frequently, 15 minutes or until thoroughly heated.
1 (14.5-oz.) can diced tomatoes may be substituted.
I used Ragu Garden Combination Pasta Sauce and Hunt's Fire Roasted Diced Tomatoes.
1. Preheat oven to 425°. Line bottom and sides of 2 (8- x 4-inch) loaf pans with aluminum foil, allowing 2 to 3 inches to extend over sides; fold foil down around sides of pan. Lightly grease foil.
2. Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.
3. Bake at 425° for 50 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes. Remove meatloaves from pans, using foil sides as handles. Serve with Chunky Red Sauce.
*Ground chuck or lean ground beef may be substituted.
TIP:
If serving 1 meatloaf, let remaining cooked meatloaf stand until completely cool (about 30 minutes). Wrap tightly in plastic wrap and aluminum foil, and place in a large zip-top plastic bag. Store in refrigerator 2 to 3 days or freeze up to 1 month.
